Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Michael Wootton"'
Publikováno v:
Earth and Space 2021.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d756530fce921b19c1acc6a74dae3f4f
https://doi.org/10.1061/9780784483374.127
https://doi.org/10.1061/9780784483374.127
Autor:
Chaleeda Borompichaichartkul, Michael Wootton, George Srzednicki, John D. Craske, Suporntip Phatanayindee
Publikováno v:
Drying Technology. 30:1870-1880
Macadamia nuts are well known for their unique flavor and taste. They contain a high level of monounsaturated fatty acids such as oleic acid, which is claimed to have an effect on reducing blood cholesterol. This study focuses on monitoring the chang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bc2734df6ce4a21e023a29c1bf5b2c8
https://doi.org/10.1080/07373937.2012.703275
https://doi.org/10.1080/07373937.2012.703275
Publikováno v:
Physiotherapy. 94:78-84
Objective To investigate the recruitment to, and value of, an expert patient programme as part of the physiotherapy management of patients with chronic spinal pain. Design A qualitative design incorporating semi-structured audiotaped interviews subse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8240e29556b09fc13d487720670d2928
https://doi.org/10.1016/j.physio.2006.12.012
https://doi.org/10.1016/j.physio.2006.12.012
Publikováno v:
Drying Technology. 23:2227-2237
Three varieties of paddy rice, namely Langi and Amaroo from Australia and Chainart I from Thailand, were dried from high initial moisture content of about 27% down to 13–14% wet basis using a two-stage drying system. A fluidized bed dryer reduced t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::221c42be4ce0a6b64be4e48d94aa94c7
https://doi.org/10.1080/07373930500212735
https://doi.org/10.1080/07373930500212735
Publikováno v:
Journal of the Science of Food and Agriculture. 85:522-525
The essential oil components extracted from the pericarp layer of two varieties of lime fruit, viz. Mexican lime (Citrus aurantifolia Swingle) and an Australian native lime (Microcitrus australe) have been analysed by gas chromatography/mass spectrom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58b9faa496648de72dcddac7a1aa3908
https://doi.org/10.1002/jsfa.2038
https://doi.org/10.1002/jsfa.2038
Publikováno v:
International Journal of Food Properties. 7:27-36
A large consumer panel of mixed age, genders, and cultural background participated in a series of triangle tests involving the aroma of rice samples obtained from retail outlets. The group could, as a whole, distinguish between Australian fragrant (A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94f195ca3e14f31acb92766fe85f253a
https://doi.org/10.1081/jfp-120022493
https://doi.org/10.1081/jfp-120022493
Publikováno v:
Journal of Cereal Science. 36:135-146
The effect of final mixing temperature (16 °C and 31 °C) on the structure stability of frozen bread dough was examined by low temperature-scanning electron microscopy and the quality of bread made from them assessed. The presence of ice-crystals we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2783eea89de1d0ac7a376e24a1ff5512
https://doi.org/10.1006/jcrs.2001.0407
https://doi.org/10.1006/jcrs.2001.0407
Publikováno v:
Journal of Cereal Science. 35:135-147
The effects of storage of bread doughs at constant temperatures of −10 °C, −20 °C or at −20 °C with cycling to −10 °C for 66 h per week were examined using low-temperature scanning electron microscopy. Significant yeast activity in doughs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9c336eeeb6f339c2b110e62b050f022
https://doi.org/10.1006/jcrs.2001.0406
https://doi.org/10.1006/jcrs.2001.0406
Publikováno v:
Journal of Cereal Science. 31:75-78
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ff64d6058d51818c18958bc275bb470
https://doi.org/10.1006/jcrs.1999.0287
https://doi.org/10.1006/jcrs.1999.0287
Autor:
Michael Wootton, Ron B. H. Wills
Publikováno v:
International Journal of Food Properties. 2:55-61
A range of objective quality parameters from 10 diverse Australian wheats were evaluated for their relationship with previously reported data on sensory evaluation by Korean consumers of white salted noodles made from the wheats. These parameters wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::231af041027c0e49f76792bf7a03b95d
https://doi.org/10.1080/10942919909524589
https://doi.org/10.1080/10942919909524589